Beet & Millet Extravaganza

Beet & Millet Extravaganza

Green Goddess dressing was invented at the historic Palace Hotel in San Francisco in the 1920’s in honor of William Archer’s hit play, The Green Goddess. This is my version made with avocado. Use any beets as it is not always easy to find the striped ones (same taste, but more decorative). I use millet here, but quinoa works very well and cooks faster. The only reason I used endives was because they were in the fridge that day, and the recipe stayed that way ever since. As I always say: Endives have the right to happiness too!

1. Cook the millet according to the box: Over high heat, bring the broth and avocado oil to a boil and then add the millet. Add half the chopped shallot and crushed garlic clove. Reduce the heat and simmer for 30 minutes.

2. Peel and cut the beets in small triangles (or little moon shapes). Reserve half a beet to slice thinly with your mandolin or knife for decoration.

3. Steam the beets for 20 min.

4. Make the dressing: Mix all the ingredients except the herbs together in the mini Cuisinart.

5. Add the herbs after blending (so they do not bruise). Reserve some of the herbs for decoration. I cook the garlic with the millet to give it the flavor. Feel free to add to the sauce, however it is quite a strong taste.

6. Slice the half beet with a mandolin.

7. Cut the endive into pieces about the same size as the beets.

8. Mix the endive pieces and cooked beets into the millet.

9. Serve in a large dish, decorated with the sliced raw beets all around.

10. Serve with the Avocado Green Goddess dressing on the side and decorate with Edible flowers!